Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties.
Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
42K 3 3.7
Last modified on: October 14th 2018
Keywords for this recipe:For 1 tart, you will need:
- 1
1 kg tomato - 2
fine (or table) salt - 3
200 g Puff or flaky pastry (pâte feuilletée) - 4
30 g French mustard - 5
150 g Tomato sauce (for pizzas) - 6
1 tablespoon herbes de Provence - 7
5 leaves basil - 8
2 tablespoons Herb olive oil - Total weight: 1,430 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 30 min. | 59 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Choose different varieties of tomatoes to give a variety of colours and flavours.
Reomove the tomato stalks.
Reomove the tomato stalks.
Stage 2 - 10 min.
Slice all the tomatoes thinly, using a mandolin if possible, as it is the ideal tool for this.
Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.
Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.
Stage 3 - 2 min.
Roll out 200 g Puff or flaky pastry (pâte feuilletée), lay on a baking sheet and prick all over with a pique-vite (pastry pricker).
Preheat the oven to 430°F (220°C).
Preheat the oven to 430°F (220°C).
Stage 4 - 3 min.
Use a brush to spread a thin coating of mustard over the pastry.
Stage 5 - 3 min.
Spread the 150 g Tomato sauce (for pizzas) in an even layer over the mustard, leaving 1/4 inch (1/2 cm) bare around the edge.
Stage 6 - 6 min.
Arrange the drained tomato slices over the whole of the tart.
Stage 7 - 30 min.
Bake low in the oven for about 30 minutes.
Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons Herb olive oil over the tart.
Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons Herb olive oil over the tart.
Remarks
This type of tart can easily be adapted for other kinds of seasonal vegetables: courgettes, aubergines, etc.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 381 Kcal or 1,595 Kj | 21 gr | 119 gr | 83 gr |
| 19 % | 8 % | 11 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 27 Kcal or 113 Kj | 1 gr | 8 gr | 6 gr |
| 1 % | 1 % | 1 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 381 Kcal or 1,595 Kj | 21 gr | 119 gr | 83 gr |
| 19 % | 8 % | 11 % | 13 % |
How much will it cost?
- For 1 tart : 6.81 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Greek salad with chicken, Cretan salad, Tomato ladybirds, Souda salad, Small ratatouille with , ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Ham "friand" pie, Smart plum tart, Saint Honoré cake, Cheese and tomato tart, Epiphany galette, ... All |
 | Tomato sauce (for pizzas): You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Baker's pizza, Brussels sprouts à la Lombarde, Salmon and Spinach Gratin, Quick flaky pizza, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Vegetable pie, Chicano burger, Celeriac soup with mustard, Rémoulette dressing, Mini cheese and mustard toasts, ... All |
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